Buttery Oregano Chicken
Spinach and Tomato Parmesan Pasta
Ingredients
- 3 (8-oz) boneless, skinless chicken breasts
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp pepper
- 1 Tbsp olive oil
- 3 Tbsp light butter with canola oil
- 1 tsp Dijon mustard
Instructions
- Cut chicken in half lengthwise and pound to ½-inch-thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Sprinkle with oregano, salt, and pepper.
- Cook chicken, in batches if necessary, in hot oil in a large skillet over medium-high heat 5 minutes per side or until done. Remove from skillet; keep warm.
- Add butter and mustard to skillet, stirring until butter melts. Drizzle sauce over chicken.
Side Dish Ingredients
- ½ (16-oz) pkg whole-grain spaghetti
- 2 Tbsp light butter with canola oil
- 2 tsp minced garlic
- 1 (10-oz) pkg baby spinach
- 2 Roma tomatoes, chopped
- ½ cup freshly grated Parmesan cheese
Side Dish Instructions
- Cook pasta according to package directions; drain, reserving 1 cup pasta water.
- Melt butter in a large skillet; add garlic, and sauté 30 seconds. Add spinach and tomatoes, stirring until spinach is wilted. Stir in cooked pasta and cheese.
- Add reserved pasta water as needed to thin sauce.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
183
|
207
|
390
|
| Fat (g) | 8 | 5 | 13 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 26 | 10 | 36 |
| Carb (g) | 0 | 30 | 30 |
| Fiber (g) | 0 | 5 | 5 |
| Sodium (mg) | 309 | 241 | 550 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
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